HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

LIQUID HONEY POINTS POINTS

1. APPEARANCE AND UNIFORMITY OF

CONTAINERS ................................................. 5

2. UNIFORM LEVEL OF FILL ......................... 5

3. COLOUR ......................................................... 5

4. FREEDOM FROM CRYSTALS .................... 15

5. FREEDOM FROM FOREIGN MATERIAL 15

6. FREEDOM FROM AIR BUBBLES EITHER

IN SUSPENSION OR AS FROTH ................. 15

7. UNIFORMITY OF HONEY ........................... 5

8. BRIGHTNESS ................................................. 10

9. FLAVOUR AND AROMA ............................. 10

10. DENSITY ......................................................... 15

HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

COMB HONEY POINTS POINTS

1. QUALITY AND UNIFORMITY OF SECTIONS 5

2. CLEANLINESS OF SECTIONS ............................. 20

3. COMPLETENESS OF FILL .................................... 20

4. COMPLETENESS OF CAPPING .......................... 10

5. CLEANLINESS AND APPEARANCE OF

CAPPINGS ................................................................. 20

6. QUALITY AND FLAVOUR .................................. 10

7. UNIFORMITY OF COMB SECTIONS,

INCLUDING HONEY ............................................ 15

HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

SECTION COMB POINTS POINTS

1. QUALITY AND UNIFORMITY OF SECTIONS 5

2. CLEANLINESS OF SECTIONS ............................. 20

3. COMPLETENESS OF FILL .................................... 20

4. COMPLETENESS OF CAPPING .......................... 10

5. CLEANLINESS AND APPEARANCE OF

CAPPINGS ................................................................. 20

6. QUALITY AND FLAVOUR .................................. 10

7. UNIFORMITY OF COMB SECTIONS,

INCLUDING HONEY ............................................ 15

HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

CUT COMB POINTS POINTS

1. CLEANLINESS AND APPEARANCE OF

INDIVIDUAL CONTAINERS ................... 5

2. UNIFORMITY AND NEATNESS

OF CUT EDGES OF COMB ..................... 20

3. COMPLETENESS OF FILL OF COMB 20

4. COMPLETENESS OF CAPPINGS .......... 10

5. CLEANLINESS AND APPEARANCE OF

CAPPING ...................................................... 20

6. QUALITY AND FLAVOUR ..................... 10

7. UNIFORMITY OF COMBS ...................... 15

HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

CHUNK HONEY POINTS POINTS

1. CLEANLINESS OF COMB AND HONEY 20

2. CLEANLINESS OF CONTAINERS 10

3. UNIFORMITY AND NEATNESS

OF CUT EDGES OF COMB 10

4. COMPLETENESS OF CAPPINGS; NO

WATERY CAPPINGS 20

5. DENSITY; QUALITY AND FLAVOUR 10

6. UNIFORMITY OF FILLING 10

7. UNIFORMITY OF COMB AND WEIGHT 20

HONEY AND BEESWAX JUDGING SHEET

Entry #

POSSIBLE JUDGING

CREAMED HONEY POINTS POINTS

1. APPEARANCE AND UNIFORMITY OF

CONTAINERS ................................................. 10

2. UNIFORM LEVEL OF FILL ......................... 5

3. UNIFORMITY of HONEY............................. 10

4. FREEDOM FROM FOREIGN MATERIAL 15

5. FLAVOR AND AROMA ................. 10

6. ABSENCE OF FROSTING OR FROTH.......... 15

7. FIRMNESS OF SET ........................................ 15

8. CRYSTAL SIZE ............................. 20

BEESWAX BLOCKS JUDGING SHEET

Entry #

POINTS

SCORED

1. CLEANLINESS (Free from impurities)-------------- 35

2. UNIFORMITY OF APPEARANCE/COLOR-------- 20

3. FREEDOM FROM CRACKING, 15

SHRINKING OR BLEMISHES

4. COLOR AND AROMA OF WAX------------------- 30

BEESWAX ARTICLES JUDGING SHEET

Entry #

POINTS

SCORED

1. ORIGINALITY/DESIGN-------------------------- 30

2. CLEANLINESS (Free from impurities)-------------- 35

3. UNIFORMITY OF APPEARANCE/COLOR-------- 15

4. FREEDOM FROM CRACKING/SMOOTHNESS- 10

5. FREEDOM FROM AIR BUBBLES------------------- 10

Originality is based on the complexity of the mold and probability of

encountering faults or discounts on scoring from using a complex mold.

Cleanliness is based mostly on the amount of debri settled on or stuck to the

bottom of the entry. Uniformity of appearance and color is based on the

consistency of the color throughout the molded artifact and the darker the wax

the more it is discounted. Freedom from cracking/smoothness is judged on the

presence/absence of cracks and disfigurements caused by shrinkage and being

cooled too quickly. Smoothness, especially around the edges of corners will affect

this score. Freedom from air bubbles is based on the number of deformities

caused by the presence of air bubbles in the artifact.

JUDGING SHEET FOR EDUCATIONAL EXHIBITS

ENTRY#NAME---------------------- EYE-CATCHING (50 POINTS)

Text typed or stencilled- (up to 25 points)

Text hand printed- (up to 20 points)

Photos/computer diagrams- {up to 25 points)

Hand drawn diagrams/graphs- (up to 20 points) _ _ _ _ _

TOTAL FOR ATTRACTIVENESS (NOT OVER 50 POINTS)

TIME SPENT (20 POINTS)

List of references {up to 10 points)

Personal contact ( 5 points)

Difficultness of information to obtain-

(up to 5 points)

TOTAL FOR TIME SPENT (NOT OVER 20 POINTS)

CORRECTNESS (20 POINTS)

Spelling ( minus 1 point for each

misspelled word)­

Factual (minus 5 points for each

wrong statement or fact)

TOTAL FOR CORRECTNESS

NEATNESS (UP TO 10 POINTS)

Erases (minus 1 point for each one)

White-outs (minus 1 point for each one)

Ink smudges (minus 2 points for each one)

TOTAL FOR OVERALL NEATNESS

(NOT OVER 10 POINTS)

TOTAL SCORE (ADD TOTALS IN OUTER COLUMN)

JUDGING STANDARDS FOR APIARY PRODUCTS

I. Terms Beekeepers Use When Talking About Honey and Wax

Judging Rules & Requirements – Always obtain a current copy of the judging rules and

requirements for the contest you are entering. Items such as number of and container size,

labeling requirements, required additional information (in the proper format) are only a few of

requirements that may vary from show to show.

Beeswax - A natural wax secreted by bee glands located on their abdomen. Beeswax can come

in different degrees of color and cleanliness.

Blended Honey - A homogeneous mixture of two or more honeys differing in floral source,

color, flavor, density or geographic origin.

Chunk Comb - Cut Comb Honey placed in a jar which is then filled with Extracted Honey.

Comb Honey - Honey comb that has been built in a container by the bees; the most natural form

available. Containers can be round or square plastic, or square boxes made of basswood. The

foundation used is 100 % bees wax with no metal wire supports in it.

Cut Comb Honey - Honey comb cut from a honey comb frame by the beekeeper.

Definition of Honey - Honey is the substance made when the nectar and sweet deposits from

plants are gathered, modified and stored in the honeycomb by honey bees. The definition of

honey stipulates a pure product that does not allow for the addition of any other substance. This

includes, but is not limited to, water or other sweeteners.

Extracted Honey - Also known as strained honey, is liquid honey that has been separated from

the comb by centrifugal force, gravity, straining, or other means. This honey is packaged in a

bottle or larger container.

Floral - Indicates the primary flowers from which bees gathered nectar to produce the honey.

Non-Floral - Indicates primary sources other than flowers such as extra-floral nectaries and

honeydew.

Geographic Origin - The name of an area of production (state, region) may be included,

provided the honey has been produced entirely within that area. Blends containing honey of

foreign origin must be labeled to indicate their origin(s), in accordance with the Code of Federal

Regulations (CFR).

Liquid honey - Liquid honey is honey that is free from visible crystals.

Raw Honey - Honey as it exists in the beehive or as obtained by extraction, settling or straining

without adding heat.

Weight to volume conversions

16 oz. Queenline-style jar = 1 lb. liquid honey

12 oz. jar = 1 lb. creamed honey

16 oz. jar = 8 oz. pollen

Award Point Ranges

First Place (Blue Ribbon) 96 - 100

Second Place (Red Ribbon) 90 - 95

Third Place (White Ribbon) 85 - 94

Containers

Queenline-Style can be obtained in 8 oz., 16 oz., and 32oz size clear glass jars.

Classic-Style (including mayo style) clear glass jars can be obtained in 8 oz., 16oz, 32oz, and

36oz jars. These are the standard sizes carried by most distributors. Also available are 1 lb.

round chunk honey jars or straight cylinder glass jars.

II. Judging Class Description

1. Extracted Honey: Also known as strained honey that has been separated from the comb by

centrifugal force, gravity, straining, or other means. Entries consist of 3 glass Queenline type

jars with plain metal or plastic lids. Honey will be graded and judged on density, absence of

crystals, cleanliness, flavor, aroma, fill, color, and container appearance.

USDA Color Standards Color Range (Pfund scale limits are given for all 7 ranges)

Water White . . . . . . . Honey that is Water White or lighter in color (Pfund scale 8 or less).

Extra White . . . . . . . . Honey that is darker than Water White, but not darker than Extra White in

color (Over 8 to and including 17).

White . . . . . . . . . . . . . Honey that is darker than Extra White but not darker than White in color

(Over 17 to and including 34).

Extra Light Amber . . . Honey that is darker than White, but not darker than Extra light Amber in

color (Over 34 to and including 50).

Light Amber . . . . . . . . Honey that is darker than Extra Light Amber, but not darker than light

Amber in color (Over 50 to and including 85).

Amber . . . . . . . . . . . . Honey that is darker than light Amber, but not darker than Amber in color

(Over 85 to and including 114)

Dark Amber . . . . . . . . Honey that is darker than Amber in color (Over 114).

Show judging at times will combine the seven USDA colors into fewer judging classes. Our

judging color classes are as follows:

Class: Light - Includes Water White, Extra White, & White

Class: Amber - Includes Extra Light Amber, Light Amber, & Amber

Class: Dark - Includes Dark Amber through Black- I can’t see through it!

Exhibitors may have assistance in selecting the appropriate color class for the extracted honey

entries.

2. Comb Honey & Cut Comb Honey:

This entry comes in square, rectangular, or round comb and should be displayed in containers

that will allow judges to examine and taste one side while the other side can be kept intact for

exhibit. Each entry consists of three "cassettes" (clear lids both sides, no pressure sensitive label),

or "basswood sections" (cardboard carton with window, no producer's name or address). The

foundation used is 100 % bees wax with no metal wire supports in it.

- Comb Sections

Honey contained in the cells of the comb in which it is produced. Sections may be square or

round. Square sections may be exhibited in white section show cases or in commercial cardboard

containers.

Round sections should generally have clear covers on both sides and no band; either type must

be easily removed from the container for inspection by the judge. All sections should be well

filled, with the comb firmly attached all round and with an absence of 'pop-holes'. All the criteria

for comb honey apply. Before exhibiting, the sections should be thoroughly cleaned of any dirt

or propolis. A Stanley knife blade, used with care, makes a good scraper. When a class requires

more than one section the rule of uniformity applies and both or all sections must match. One

square and one round, however good individually, will not do!! Both sections must contain the

same type of honey and have similar capping, preferably produced in the same section rack or

super. They must also both be displayed the correct way up. (I.e. the way it hangs in the hive).

- Cut Comb Sections

This is bulk comb honey cut into pieces, edges drained, and suitably wrapped or packaged for

marketing. Entry is three pieces placed in commercial plastic comb honey boxes (4x4). The

comb should be cut to exactly fit the container, use a template and a sharp knife, not a

commercial comb cutter, and should be well drained on a rack (a cake cooling rack is suitable)

before insertion. There should be no loose honey in the container when judging takes place.

Never be tempted to 'make up the weight' with liquid honey, or indeed with another, thin piece of

comb underneath, the latter would result in instant disqualification. The judge will remove the

comb from the container to inspect the capping on both sides and if this is not possible due to

loose honey in the container the exhibit will be severely penalized. When two or more pieces of

cut comb are required for a class the rule of uniformity applies and they should match in every

respect. They should preferably be cut from the same comb, or at least from combs taken from

the same super, and must be cut in the same direction, two pieces of comb cut at right angles to

one another will be severely penalized, however good they might be individually!

3. Chunk Comb: Entries shall consist of 1 strip of cut comb (full length of the jar) in three 1.5

lb. (pint) wide mouth canning jars (never in Queenline jars). This is probably the most difficult

type of comb honey exhibit to produce, but the end product is well worth the effort. It is

important to remember that the rule of uniformity still applies, and all jars in the exhibit must

match in every respect. Normally the liquid honey and the comb will be of the same color. Dark

honey does not look attractive in the jar. It is very important to choose honeys that do not

granulate readily, When cutting the piece(s) of comb the same criteria should be observed as for

the cut comb classes; it should be cut with a sharp knife, using a suitable template, and well

drained before placing in the container, it should reach from the base of the jar almost to the top.

The liquid honey should be warmed slightly so that it runs easily and then poured gently down

the inside of the jar until level with the top of the jar; a lid should now be screwed on tightly and

the jar gently turned upside down and slowly on to one side to allow trapped air bubbles to

escape on to the side of the jar. The jar can now be rotated slowly to allow more air bubbles to

escape before standing it upright, this process may have to be repeated several times before all

the air bubbles have been able to escape When you are satisfied that the exhibit is free of air

bubbles remove the lid and gently pour in more honey if needed, skim the surface to remove any

air scum and wax flakes and screw on a clean lid. The finished exhibit should be free of

granulation (in both the liquid and the comb honey), trapped air bubbles and wax flakes.

4. Creamed Honey: Creamed honey is liquid honey that is processed with heat while stirring to

introduce small air bubbles in the honey which causes the honey to undergo fine crystallization.

It can also be triggered with the addition of seed crystals of honey from previous batches. When

done properly a very delicate smooth creamed honey will result which can be spread onto toast

or used as a frosting of cakes. Sometimes, when the temperature and storage conditions of liquid

honey are ideal and when the nectar used to make the honey contains unique substances and the

ideal concentrations of sucrose, fructose and glucose, fine crystallization will occur naturally.

This will produce finely granulated honey which is very similar to creamed honey. After bottling

honey, the beekeeper is sometimes pleasantly surprised to find that his or her honey has changed

into this very creamy smooth honey product.

5. Beeswax Blocks: Beeswax is a very important part of the beekeeping industry. Not only is it

used to provide the beekeeper with foundation for building up good strong combs, it is also very

attractive when used in candles and art. I t is extremely important that the person receiving the

beeswax exhibit does not handle it with bare hands or even touch the wax surfaces. Fingerprints

and worn areas on beeswax will decrease its quality. The weight and thickness should be

according to the show schedule and the color is between pale primrose and orange, preferably the

former. Purity and uniformity of preparing the wax exhibit should be checked, no wavy or

uneven surface should be evident. The exhibit should be translucent when light is shone

through. There should be good plasticity and texture. Any signs of chemical adulteration or

bleaching are to be disqualified. Each exhibit should be shown in a transparent cover to

eliminate dust. It is recommended that saran wrap be used. The wax may be polished or

unpolished. Entries are made in a 1 lb. block, geometric shape, not decorative, smooth surface

top and bottom.

6. Beeswax Articles (Novelty Wax Display)

Art Design in Beeswax: Entries of original design must be two (2) pounds minimum weight,

100% beeswax; may be more than one piece but must be firmly joined together; may be cast in

mold or carved. No non-beeswax enhancement allowed.

Beeswax Candles: Two each molded, hand rolled, or dipped candles. No non-beeswax

enhancement is allowed, except wick. Molded candles may be from the same mold or two

different molds.

7. Educational Display of Apiculture or Bee Biology: An educational exhibit shall serve to

educate the public in some aspect of honey bees or beekeeping. Materials from any source may

be used. The display must be the soul work of the exhibitor. Constraints on dimensions may be

imposed by the superintendent if space is limited.

III. Judging Standards

(All attribute points add up to 100 for each judging standards)

1. Judging Standards for Extracted Honey

Liquid Honey is put into a specified class simply by its color. The color of honey is totally

dependent on the nectar gathered by the bees. Some flower nectar results in a very light honey

almost as clear as water. Other nectar gives a very-very dark honey, almost so dark that you

cannot see through it. Since this difference is a natural occurrence in nature, the judge does not

take off points for color even if he prefers one color over the next. Color is the only criteria used

to categorize samples into classes of honey. As liquid honey exhibit are entered, we compare

them to the colors on a color grader disk to determine the class. Queenline-style or Classic-style

clear glass jars of liquid honey are accepted; any other container cannot be used. Clear glass

Queenline jars work best for polariscope examination during judging.

Classes of Liquid Honey:

We will use the following three color classes for show entries:

Class: Light - Includes Water White, Extra White, & White

Class: Amber - Includes Extra Light Amber, Light Amber, & Amber

Class: Dark - Includes Dark Amber through black- I can’t see through it!

Exhibitors may have assistance in selecting the appropriate color class for the extracted honey

entries.

Entry requirements – Three (3) Queenline-style or Classic-style clear glass jars, all of the same

size. Your choice of one (1) to two (2) pound jars.

ATTRIBUTE POINTS (100 total)

Degree of Density maximum points…….20

Each sample of honey is checked for moisture content using a Refractometer. This device

measures the specific gravity (or the total solids content) of the honey using a metered prism. A

drop of honey is placed on the refractometer prism and after providing enough light the

percentage of water in the honey can be read off the chart seen through the opening. The full 20

points will be awarded to honey whose density is from 13.0 to 18.5. A honey sample containing

more than 18.6% water content is disqualified. Honey containing the amount of water will

ferment over a period of time. Honey content that is less than 13.0, will be checked carefully.

Freedom from crystals maximum points…….10

The honey is then placed in a light box. This box allows the judge to see very clearly every

particle, crystal and bubble in the honey as well as anything else that may be seen in the honey.

This is why a glass Queenline jar is used because it allows a clear view of the contents.

Sometimes entries which do not look crystallized just looking at them will still contain very fine

crystals caused from sitting too long or temperature variations. Points are taken off if crystals

are seen.

Absence of bubbles or foam maximum points…….10

Some small bubbles which are not visible to the naked eyes can be seen through the light box.

Foam sometimes settles at the top of the honey and must be removed by the beekeeper prior to

entry. Usually you can tell when a honey sample has been just bottled for judging because the

beekeeper did not give the honey time to settle out the bubbles and foam.

Cleanliness maximum points…….20

The honey must also be clean but can be compromised if there are pollen granules, wax particles,

dirt, lint, bee parts or anything objectionable present in the honey. Never use cheese cloth (or

similar material) to strain extracted honey through. It can/will impart lint particles into the

extracted honey.

Containers cleanliness and neatness maximum points…….10

The containers must be glass Queenline-style or Classic-style clear glass jars. They must be

clean, neat and uniform. Points are taken off is there are fingerprints, dirt, or anything

objectionable on the outside of the containers. Those receiving the exhibits are very careful not

to touch the glass jars with their fingers. Exhibits will be carefully handled and only when

necessary, doing so by touching only the lids.

Uniformity of entry and accuracy of filling maximum points…….10

Uniformity of appearance of the honey is important. Sometimes a beekeeper will fill his or her 3

jars of honey from different batches of honey. Or they will start filling the jars from one batch

and finish using another batch. Sometimes this causes one part of the honey to look darker or

lighter or different in some way within the same jar or between the 3 jars.

Flavor and Aroma maximum points…….20

Flavor and aroma means the degree of taste excellence and aroma for the predominant floral

source. Points will not be deducted if one honey tastes different from another honey. Honey

naturally takes on its flavor from the flower the nectar is gathered from, so different honeys in

the same class will not always taste the same. What the judge looks for is any burnt or

objectionable taste derived from the processing of honey or managing of the bees. These

objectionable flavors can be due to overheating the honey from which a burnt taste may be

present. Other objectionable tastes can be detected from the overuse of substances which are

absorbed by the honey, such as pesticides or the use of naphthalene instead of para-

dichlorobenzene when storing supers. Para-dichlorobenzene is legal for use because it is not

absorbed into the wax during storage of supers, whereas naphthalene is absorbed. Naphthalene is

illegal and beekeepers should not use. Sometimes the judge can pick up an unknown taste that

he or she is fairly sure from experience does not naturally occur in honey. Menthol and other

organic compound flavors will also be incorporated into the honey if applied to the hives when

honey supers are present.

2. Judging Standards for Comb Honey & Cut-Comb Honey

Comb Honey is the most natural form of honey. When the bees make honey, they store it in

beautiful, fresh, white wax which is built inside square or round plastic containers provided by

the beekeeper in the hive. Comb honey is harvested just the way the bees have made it. No one

has touched, filtered, melted, extracted, or processed the honey. Cut comb honey is similar in

that it is also honey in the comb that has been cut out by the beekeeper in square, rectangles, or

round pieces. These pieces are then placed in appropriate containers. The foundation used is

100 % bees wax with no metal wire supports in it.

Classes of Comb Honey:

1. Comb Honey Box

2. Comb Honey Round

3. Cut Comb Honey

Entry requirements – Three sections of comb/cut comb honey in the appropriate containers.

ATTRIBUTE POINTS (100 total)

Uniformity of appearance of honey and wax maximum points…….20

Does the honey and wax look uniformly distributed? You can usually tell this by looking at the

cappings closely. Are there any ridges or raised areas? Points are taken off for areas of non-

uniformity.

Absence of uncapped cells maximum points…….20

Comb honey should not contain any uncapped cells; it should be completely filled from top to

bottom and side to side. There should be an absence of uncapped cells. Points are taken off for

open cells.

Uniformity of color of cappings maximum points…….15

Comb honey should have pure white cappings and there should be uniformity in color. If there

are some that have yellow travel stains, points will be deducted.

Absence of watery cappings maximum points…….10

Sometimes the bees bring in nectar so fast that the honey does not have enough time to cure in

the cell. In other words, the bees seal the honey in the cells before enough water has been

desiccated from the honey. This results in watery cappings. The beekeeper needs to check the

comb honey to make sure there aren’t any of these watery cappings present in his or her exhibit.

The judge can sometimes see these as little drops of honey seeping from some of the cells.

Cleanliness of the section of frame “or”

Uniformity of cut for 4 parallel-sides maximum points…….15

When the beekeeper removes comb honey from the hive, it should be cleaned. Some of the

travel stains around the outside of the plastic containers as well as the frames can be removed

before presentation. Points will be taken off for any unremoved spots or discolorations. For cut

comb, neatness and uniformity of cut are evaluated. The judge will downgrade for crushed

comb.

Absence of pollen and granulation maximum points…….10

Bees also deposit pollen in honey comb; however, they usually do not deposit it in frames which

are primarily used for honey since these frames are usually above and away from the brood

chamber. However, there may be some bees who wish to deposit pollen even in honey supers.

Also, sometimes honey will crystallize in the cells over a period of time and when temperature

changes occur to promote this. The beekeeper should inspect his or her comb honey for both

pollen and crystals in the cells. Comb honey should not contain any pollen or granulation due to

crystallization.

Uniformity in weight maximum points…….10

The weight of the comb honey must be uniform. One side of the comb cannot be filled with

more honey than the other side. Also, if one side contains more uncured honey that the other

side, this will cause a weight difference that can be felt by the judge.

3. Judging Standards for Chunk Comb Honey

Chunk honey is a unique type of honey which is prized by many people throughout the world. It

is simply cut comb honey put into a wide mouth jar and the jar filled with extracted liquid honey.

It is usually best to use a lighter class of honey for this in order to be able to see the comb honey

better but it is not required. In judging this class of honey some criteria for liquid honey and

some from comb honey are incorporated. The cut comb should extend from the bottom of the jar

to the liquid fill line.

Entry requirements – Three 1.5 lb. (pint) or (2 lbs. or less) wide mouth smooth clear glass

canning jars (never in Queenline-style jars)

ATTRIBUTE POINTS (100 totals)

Uniformity of appearance & weight maximum points…….20

Just as for comb honey, the cut comb used in chunk honey must have uniformity of appearance.

The comb must not be filled more on one side than the other and the cappings must all be the

same.

Does the honey and wax look uniformly distributed? Are there any ridges or raised areas?

Neatness of cut maximum points…….10

The first criterion is neatness of cut of the comb honey. It takes a very sharp knife and much care

in cutting comb without destroying parts of it in the process. Is the chunk 1 perfectly cut strip

(free hand or from a template) of cut comb and are they sharp cuts not having ragged edges? The

chunk should reach from the base of the jar to the liquid fill line.

Absence of watery cappings and unfilled cells maximum points…….20

If the judge sees any watery cappings or unfilled cells in the comb honey, he will deduct points.

Just as in the comb honey subcategory the absence of watery cappings and unfilled cells is

essential in a good quality chunk honey exhibit.

Cleanliness of comb and honey maximum points…….20

There should be no travel stains on the comb honey and no bubbles, wax, crystals or other

particles in the liquid honey.

Uniformity of entry and accuracy of filling maximum points…….10

Uniformity of appearance of the honey is important. Sometimes a beekeeper will fill his or her 3

jars of honey from different batches of honey. The chunks of comb should also come from the

same batch to insure uniformity of appearance within the entry jars.

Correct density, flavor and aroma of liquid honey maximum points…….10

Using the refractometer, the judge will check the density or water content of the honey and

determine that it contains less than 18.6% water. The judge will taste the honey and determine if

there are any objectionable flavors or aromas in the honey such as a burnt or other non-natural

taste.

Containers cleanliness and neatness maximum points…….10

The containers must also be wide mouth glass canning jars. They must be clean, neat and

uniform. Points are taken off is there are fingerprints, dirt, or anything objectionable on the

outside of the containers. Those receiving the exhibits are very careful not to touch the glass jars

with their fingers. Exhibits will be carefully handled and only when necessary, doing so by

touching only the lids.

4. Judging Standards for Creamed Honey

Three wide mouth jars are to be used to enter creamed honey in the fair. Many of the criteria for

judging Creamed or Finely Granulated Honey are the same as previously mentioned for other

subcategories of honey so I will just mention them here:

ATTRIBUTE POINTS (100 totals)

Uniformity of the containers (10 points)

Freedom from foreign material (15 points)

Flavor and aroma (10 points)

Uniform level of fill (1/4 inch from top of jar) (5 points)

Uniformity of the honey (10 points).

Criteria unique to this class of honey include the absence of frosting or froth in the exhibit. When

liquid honey is heated and stirred it sometimes produced foam or froth which floats to the surface

during crystallization. This must be removed, or the sample heated slightly longer to allow the

frosting or froth to dissipate. The judge allows 15 points for this criterion.

Another unique criterion is the firmness of the set. Is the creamed honey too soft or too hard?

This is usually a result of the temperature used in processing the liquid honey. With naturally

occurring finely granulated honey this is beyond the control of the beekeeper so only samples

which have a medium set can be used. But with processed honey the firmness of set can be

controlled. 15 points is awarded for the correct firmness of creamed or finely granulated honey.

Lastly the size of the crystals or texture of granulation is important since this determines how

smooth the final product will be. If coarse crystals result from the processing, a granular texture

will result. This usually is the texture of naturally crystallized honey in general. But when the

processing or naturally occurring conditions contribute to the production of very fine crystals,

which results in a smooth product. The judge can easily determine the texture or finely of the

crystallization by sampling some of the creamed honey. If the creamed honey has a consistency

of peanut butter, he knows the crystals are very fine. If it has a granular crunchy texture, then the

crystals are too large. 20 points is awarded for a smooth and fine creamed or finely granulated

honey.

5. Judging Standards for Beeswax

The weight and thickness should be according to the show schedule and the color is between pale

primrose and orange, preferably the former. Purity and uniformity of preparing the wax exhibit

should be checked, no wavy or uneven surface should be evident. The exhibit should be

translucent when light is shone through. There should be good plasticity and texture. Any signs

of chemical adulteration or bleaching are to be disqualified. Each exhibit should be shown in its

natural state. The wax may be polished or unpolished.

Note: Dark wax will be judged in its own category using these standards.

Entry requirements – Two (2) blocks of pure beeswax (not less than one (1) pound each)

ATTRIBUTE POINTS (100 total)

Cleanliness maximum points…….35

The most important thing to consider when judging beeswax is how clean it is. The color of

beeswax is important in determining how the beeswax was processed and how much care was

put into producing a clean product. Some use bleaching and others do not. Is the beeswax

discolored due to honey, propolis or pollen? When bees travel over combs over a period of time

the beeswax darkens. Usually the cappings obtained during honey extraction provide the cleanest

beeswax.

Color and aroma maximum points…….30

The color of beeswax is also an important consideration. If the beeswax is too dark it contains

substances other than beeswax. The colors of straw, canary, yellow or lemon yellow are the most

desirable; however dark wax will be judged in its own category using these standards.

Uniformity of appearance maximum points…….20

Before beeswax is solidified while making a candle, block or novelty item, it must be uniform in

color. If one part of the item is darker than another part, points must be subtracted. Also, if an

exhibit is not shaped properly or appears worn from handling, it is of less quality.

Freedom from cracking, shrinking, and blemish maximum points…….15

During the cooling and solidification process, beeswax changes in volume. The beekeeper must

take this under consideration in the making of molded items. Cracking may occur as a result of

this process.

6. Judging Standards For: Beeswax Articles (Novelty Wax Display)

Beeswax is a very important part of the beekeeping industry. Not only is it used to provide the

beekeeper with foundation for building up good strong combs, it is also very attractive when

used in candles and art. It is extremely important that the person receiving the beeswax exhibit

does not handle it with bare hands or even touch the wax surfaces. Fingerprints and worn areas

on beeswax will decrease its quality. Each item must be handled carefully to prevent its quality

from being decreased before, during and after judging.

Entry requirements

- Candles, two each (rolled, dipped, or molded)

- Yellow wax display, two (2) approximately 1 lb. molds

- Original design must be two (2) pounds minimum weight, 100% beeswax: may be more than

one piece but must be firmly joined together.

ATTRIBUTE POINTS (100 total)

Cleanliness, color, quality of wax (some parts may contain wax colored to high light or

emphasize artistic embellishments’) maximum points 25

Freedom from cracking, shrinking & blemish maximum points 25

Candles – Uniformity of Appearance & Shape

OR

Art Designs – Novelty of mold or sculpture maximum points 25

Candles – Finishing details

a. For molded: flat, finished bottom, wicks trimmed to ½ “, & seams removed.

b. For dipped: last drip left on, wicks left joined

OR

Art Design – Neatness & Finishing details of workmanship maximum points 25

7. Judging Standards for Educational Display about Apiculture or Bee Biology

The purpose for the Apiculture Exhibits is for students to present information on either the

(1) importance of pollination by honey bees to U.S. agriculture and natural plant systems,

(2) various aspects of basic biology and/or ecology of honey bees, or (3) various aspects of

the culturing of honey bees (or beekeeping). This latter topic can include all aspects of

managing honey bees for honey and wax production, producing queens and honey bees that

are sold as starter colonies for other beekeepers, diseases and pests of honey bees, or any

issues related to the maintenance of bee hives. The goal is to offer a concise and interesting

exhibit about an interesting aspect of honey bees to inform the general public about these

important insects.

Use the same protocol for creating displays that might be used in presenting a project at a

school science fair (see Figure). However, students will not be stating specific scientific

hypotheses being tested, and they will not be analyzing and interpreting data from

experiments. Regardless, the overall structure of a science fair display board can be followed.

The following description of the display focuses on a specific topic to serve as an example, but

any aspect of bee biology or beekeeping could be molded into this format.

There should be an overall Project Title that clearly defines what aspect of bee biology or

beekeeping is being featured in the display. For example, a project could focus on the mating

biology of queen honey bees. The title could be “Reproduction and Mating Behavior of Queen

Honey Bees”.

The Introduction or Statement of Purpose will be used to explain why a particular aspect of

bee biology is being discussed and why it is important. For example, reproduction is important

for all animals in nature to propagate the species. In beekeeping, the value of a queen bee is

diminished if she is mated poorly. Poorly mated queens do not lay as many eggs, and they

often have issues with poor egg-laying patterns that reduce the size and vitality of their

colonies. A good introduction would state what some of these issues may be.

The subsequent Background and Literature Review would begin with a couple of

paragraphs that detail how and why poorly mated queens produce colonies that do not make as

much honey as other colonies. The review could begin with a description of queens and

drones, how each one of these types of bees develops in a colony, how and where they mate,

and how many drones are needed to produce a well-mated queen. The review could also

highlight things that could cause a queen not to properly mate (e.g. bad weather during periods

when she needs to take her mating flight) or other reasons that a queen or drone could be

inferior (diseases affecting both sexes, chemical poisoning, etc.).

It is extended portions of the Literature Review that will take the place of the Statement of

Hypothesis and Materials and Methods and Conclusions sections of a typical science fair

display. Create section headings for each major topic to be discussed in the Literature Review.

For example, the first section of a review after the introductory paragraphs could be a topic on

“Caste Development of Honey Bees”. The development from egg to adult bees would be

outlined and described for both queens and drones in detail. The second major heading could

be “Mating Biology of Honey Bees”. The entire mating flight behavior of queens and drones

would be described here. Differences of how far the two sexes will fly to mate could be

described, as well as differences in age at which the two sexes will actually attempt to mate. A

third section could be “Reasons for Poor Mating in Queens”. This section will describe why

it is that some queens do not properly mate. Some reasons are related to the queens; others are

related to the drones. A final section could be “How to Recognize a Poor Mated Queen”. For

each one of these headings, the student will summarize the available information on each

specific topic. Photos, figures and tables can be used to enhance your explanations of ideas.

The Interpretation of Data and Further Reading sections that typify a science fair project

would be combined and renamed something different for this display. This final section is a

summary of the entire written account. It would be a concluding statement in paragraph form.

It could be labeled Concluding Discussion, and it should be used to reiterate the key points of

the entire presentation. Additionally, students could use this section to speculate on new ideas

that might help fix a particular issue or problem in beekeeping or provide new ways of

thinking about honey bees to solve problems with their husbandry, etc.

Students are encouraged to speak directly to an experienced beekeeper as a supplement to

reading about bee biology. Beekeeping is such an intricate hobby that insight from

experienced beekeepers can be very valuable to developing a fuller understanding of

problems or issues that cause beekeepers to lose income from reduced honey production or

other problems. If a beekeeper is interviewed, please remember to cite them in the reference

section at the end of the display. A “personal contact” or interview with a beekeeper will be

scored on the judging sheet.

EXHIBIT SIZE

Not to exceed 15 inches (38 cm) deep, front to back; 48 inches (122 cm) wide, side to side; and

5 ft (150 cm) high above the tabletop.

Display materials must fit on the table in front of your board. This space is approx. 15″ x

24″. Display boards of 3-4 ft height (vs 5 ft) are recommended for readability by the

judges.

TEXT

Use size 24-point or larger font. Position your main points at eye level

NAMES

Student name(s) should not appear on the display board; they will be printed on the poster

location label.

REFERENCES

References (Bibliography) are required on the display board.

If the bibliography is very long, include “Selected References” on the board and have available

copies of the complete list.

Figure – Display format typical of a science fair project will be adopted for the apiculture exhibit. Some

major differences are that students in the apiculture exhibit are not expected to present a scientific

hypothesis or engineering goal that was tested in an experiment.

Similarly, the student will not be interpreting data or suggesting further research.

(Written Standards were modified slightly and adopted from Inland Empire Beekeeping

Association of Spokane, WA).